TITLE:
Functional Ice Cream with Coffee-Related Flavor
AUTHORS:
Manal Khider, Neveen Ahmed, Wedad Azab Metry
KEYWORDS:
Antioxidant Activity, Functional Ice Cream, By Product, Nutritional and Health Benefits, Phenolic Compounds, Roasted Date Seeds Powder
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.8,
August
27,
2021
ABSTRACT: In this study, Siwi roasted date seeds (pits) as a by-product of the date
factories were used in powder form for ice cream fortification to produce a new
product with coffee-like flavor. Also, this product possesses functional, nutritional and health benefits as it
contains, minerals, phenolic compounds and possess
antioxidant activity. Six ice cream mixes were prepared: plain ice cream without additives (control), five ice cream treatments supplemented with powder of the Nescafé (3%), Coffee (3%)
and Roasted Date Seeds Powder (RDSP) with ratio of 3%, 4% and
5%, respectively. The results showed that increasing the added percentage of Roasted
Date Seeds Powder (RDSP) to the ice cream mixes leads to an increase in the
total solids, fibers, total nitrogen and ash content of the final product. It
also increases viscosity, specific gravity, weight per gallon and increase the depression of freezing point of the mixes. The overrun and melting resistance of the final ice cream also
increased compared with the control. The sensory evaluation was improved by adding
RDSP comparing to control. So in this study, it is recommended to use RDSP as the source of minerals and health-promoting for ice cream making, as it contains bioactive compounds and also gives the ice cream desirable color and coffee-like
flavor, but free of caffeine.